IBIE 2016: Exhibitor Highlights

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The industry has been preparing for three years for the Baking Expo. Here is a glimpse of some of the features at the exhibitors’ stands in Las Vegas this year.

MECATHERM Reveals Its Innovative Oven at IBIE 2016

MECATHERM will unveil for the first time the FTA, a new modular single deck tunnel oven that is accurate, flexible, and controllable throughout the line. The new oven can more closely control the delicate baking process from the first to the last minute, precisely adjusting each parameter (type of baking, intensity of energy transfer, steam management, etc.). The FTA oven offers baking precision that combines modularity, power, and control.

It has several independent modules through which each baking phase can be independently adjusted to one-degree accuracy. MECATHERM’s patented technology now allows bottom radiant heat. With one and the same piece of equipment, bakers can accurately bake a wide range of products: soft or crusty bread, brioches, pizzas, hot dogs, buns, bagels, muffins, crème caramel, pies, etc.

Booth number: 6530

Daily demonstrations

Koenig is organizing daily demonstrations at its booth, showcasing its Menes dough sheeting line for ciabatta, baguette and multigrain bread; the Combiline bread roll line, with its Rex Futura Multi (for kaiser rolls, hoagies and hamburger buns); its dough dividing and rounding machine Mini Rex Multi Forming Station; and the new Industry Rex Compact AW (for dinner rolls).

The Mini Rex Multi’s new forming station, which is now also suitable for the production of teleras and bolillos, can be observed during live demos.

Also on display is the Roto Passat SE (Save Energy) rack oven, with a newly developed heater, which reduces energy by up to 20% compared to its predecessor. The counterflow heat exchanger is significantly more efficient and improves heat transfer.

Booth number: 6541

Steel belts and hygienic process technologies

Sandvik Process Systems highlights complete production solutions and its steel bake oven belts, with a working life of 20+ years at this year’s IBIE. The upgrades brought to its bake oven line provide the opportunity to expand product ranges to include real butter cookies – a product that can only be baked on a solid belt – as well as other biscuit products, part-baked bread, granola bars, pizza bases, chocolate brownies and cakes.

Sandvik has experience in helping bakeries to upgrade from wire mesh to steel belts, working closely with oven builders to ensure that disruption to production is kept to the minimum. The company can also provide all related components, including compact belt tracking systems and graphite skid bars. These and other components will be demonstrated on a conveyor model on Sandvik stand at IBIE.

Sandvik will also showcase its QuickCleaner cleaning system, which has been developed to speed up removal of carbon residues and potentially hazardous acrylamide from a bake oven belt. The cleaning medium – a combination of sodium bicarbonate and calcium phosphate – is blasted at high pressure, removing the bulk of the residue without damaging the steel.

Booth number: 4314

New servo-driven wirecut mechanism

Baker Perkins will exhibit a new servo-driven version of its wirecut mechanism, alongside a new TruClean 3-roll sheeter and gauge roll for crackers and snacks, as well as a new TruClean rotary molder for cookies, at IBIE in Las Vegas on booth 7430.

The servo-driven mechanism brings improved automation and flexibility to the production of wirecut cookies. A two-axis servo system provides infinite variability to the cutting and return paths, enabling optimum cutting performance to be achieved at high speeds or on difficult dough. Tailored profiles can be created for each individual product and loaded at the touch of a button. Perkins has completed upgrading its range of sheet forming and cutting lines for crackers and snacks to TruClean standards, in relation to maintenance and hygiene, with lower costs and faster changeovers. The time for a typical cleaning routine for a line can be reduced by up to 40%.

Booth number: 7430

Biscuit on edge packaging system debuts in North America

Bosch Packaging Technology will debut its biscuit on edge packaging system at IBIE. It is now available in the US for the efficient and flexible packaging of biscuits and crackers in slug packs. The modular system consists of a loader, a transfer unit, a feeder and the Pack 301 LS (Length Slug) horizontal flow wrapper. The Pack 301 LS has been developed as an addition to the Pack series of horizontal flow wrappers, which range from entry level, hand-fed machines to fully automated solutions. It is designed to help manufacturers meet the increasing market demand for biscuit wrapping, together with premium product quality.

The system, including the Smart Measuring Loader for slug portioning, has been designed specifically to ensure gentle product handling for delicate and brittle biscuit-type products – even at higher speeds. The Smart Measuring Loader allows for smooth placement of the portioned biscuits into the cross chain. The Smart Transfer Unit features pre-acceleration for optimal synchronization with the infeed chain. Booth number: 10305

ECD BakeWATCH exhibits at IBIE 2016

ECD BakeWATCH will be showcasing the same thermal profiler used by AIB for 5-log reduction protocol validation and the development of kill-step calculators. This will help ensure compliance with the Food Safety Modernization Act (FSMA). IBIE 2016 runs at the Las Vegas Convention Center on October 8 – 11, 2016.

Booth number: 8645

Cryogenic solutions

Linde LLC offers a comprehensive range of food processing technology solutions that use high-purity, food-grade carbon dioxide (CO2) or liquid nitrogen (N2) to improve temperature and process control – before and after baking. These solutions include cryogenics based in-line and batch freezing and chilling/cooling systems, dry ingredient chilling, and MAP gases.

The solutions to be featured at IBIE include: the family of CRYOLINE® MT modular tunnel freezers, the CRYOLINE® XF cross-flow spiral freezer, the ACCU-CHILL® dry ingredient chilling system, and the Linde impingement freezer.

Booth number: 10710

Source:  worldbakers.com